This recipe was created by celebrity chef, Sergio Perera, ambassador at Appliances Online — Australia’s largest online appliance retailer. He was a 2023 Masterchef guest judge, and previously Chris Hemsworth’s chef.
Beetroot and Leek Risotto Recipe
Serves: 2-3 people
Ingredients
- 1 medium beetroot, peeled and grated using a box grater
- 2 whole leeks, white part only and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 1/2 cup arborio, carnaroli or sushi rice
- 2TB butter
- 1TB olive oil
- 1/4 cup soy sauce
- Lemon juice from half a medium lemon
- 1/4 tsp toasted fennel seed
- 3/4 cup finely grated parmesan or aged pecorino
- 6 cups of water or vegetable broth
Method
- Place a deep medium sauté pan or wide pot and add the oil plus one TB of the butter. With pan set on medium heat, sweat the chopped leeks and garlic until translucent (about 5 min)
- Follow by adding the fennels seeds, black pepper and grated beetroot and cook for another 5 min
- Add the rice and mix well to cook for another 3 min until the rice is slightly translucent.
- Raise heat to med/high heat and add the soy sauce, mix well
- Start adding the water or broth 3-4 ladles at a time allowing it to reduce slightly each time and mixing non stop with a wooden spoon to help release all of the starch from the rice
- Set on medium heat this will take about 20-25 min while constantly adding liquid and moving it around.
- The goal is to have slightly al dente. Still should be somewhat tender with a bit of a bite to it and creamy due to all of the starch released.
- Five minutes before plating, add half of the grated parmesan, the last bit of butter and a squeeze of a half a lemon. Adjust seating with salt and more acidity if needed.
- Grab a large deep serving plate and place the risotto and the plate. (note: risotto should always break when served on a plate so make sure not to allow it to evaporate too much when cooking. The creaminess of the starch along with the natural fats and sugars from the rice is what makes risotto so delicious.
- Sprinkle the rest of the parmesan and garnish with a bit of grated lemon zest, and some fresh herbs such as dill or chives.